Rice vinegar or mature vinegar is used for Laba garlic; It is better to suggest that white vinegar is still used in the case of pickling garlic in daily life, because the nutritional components contained in white vinegar will be more enriched, and the taste of garlic will be stronger if you choose to pickle garlic with white vinegar in daily life, and the taste of garlic will be moderately sweet and sour. Soaking garlic with white vinegar will make the smell of garlic and vinegar blend with each other, so the taste will be more mellow if you pickle garlic in daily life.
Pickle garlic with rice vinegar. Pickle prepared garlic, add proper amount of vinegar, seal it, and store it in a shady and ultra-low temperature place. Generally, after pickling for a while, you will find that the color of garlic is emerald green, soft and tender, and the taste is strong and fragrant, which can play a good appetizing role. Therefore, in daily life, you can try to pickle some garlic and take it with dumplings, which is very good for your health. In the process of pickling with white vinegar, the spicy taste of garlic can be well removed, leaving appropriate garlic fragrance and vinegar strange taste, which has a very good improvement effect on the eating taste of garlic. Therefore, we must pay attention to the malignant transformation in daily life, and we can try to pickle some of them ourselves.
Pickled garlic, it would be better to suggest that white vinegar should still be used. Because rice vinegar can eliminate the spicy taste of garlic too much, and it can also make the sour aroma of pickled garlic stronger, it would be better to suggest that white vinegar should still be used to pickle garlic in daily life to prevent the taste of garlic from being harmed.
Considering the appearance design, soaking Laba garlic in rice vinegar is beneficial to keep the original color of Laba garlic, which is stronger than soaking in old vinegar.